JPH11103826A - Processed meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed meat product such as hamburger steak, meat dumpling, shao-mai, GYOUZA (a dumpling stuffed with minced pork), Chinese dumpling (meat dumpling), chicken nugget, sausage, etc., having a good flavor, an appropriate elasticity, a juicy feeling and an excellent yield. SOLUTION: Edible meat is directly mixed with about 0.5-30 wt.% of a milk protein concentrate or the milk protein concentrate is dissolved in water, oils and fats are added to the solution and emulsified to give an emulsion, which is mixed with edible meat. The mixture is kneaded, formed and, if required, baked, boiled and heated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed meat product having a good flavor, a moderate elasticity, a rich juicy feeling and a good yield, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, due to the expansion of the frozen food market, the employment of housewives, and the individualization of home meals, the use of processed meat products or prepared meals mainly made of meat on the dining table has become popular. As processed meat products or prepared dishes, hamburgers, meatballs, meat cutlets, meatloaf, meat pate, meatballs,
Roll cabbage and the like can be exemplified, but these processed meat products have a soft feeling and moderate elasticity when eaten,
2. Description of the Related Art So-called textures such as juicy feeling and improvement in yield have been conventionally demanded, and various attempts have been made to impart a preferable texture and improve yield. For example, a method in which whey protein is heated and denatured and gelled is added (Japanese Patent Laid-Open No. 63-192362).
Japanese Patent Application Laid-Open No. 5-252908), a method for preparing cooked foods using meat as a main raw material in which whey protein is mixed with blood proteins, polysaccharides, and calcium agents. Quality improver (Japanese Unexamined Patent Publication No.
No. 133738), when producing side dishes using meat as a raw material, a protein aqueous solution containing a protein having a solubility in water of 50% or more as an essential component is absorbed by the raw meat to reduce the tissue of the meat. A method of producing a processed meat prepared by mixing and processing other prepared ingredients into meat by swelling (Japanese Unexamined Patent Publication No. 7-67)
578). However, in the method of heating and denaturing whey protein to form a denatured gel, the whey protein must be denatured in advance, and the denatured whey protein is added to the meat so that the fat in the meat is denatured and the whey protein is denatured. Must be emulsified, and the production process becomes complicated, which is not preferable. In addition, in the method of adding protein and chitosan as a binder, or adding a quality improving agent containing blood protein, polysaccharide, and calcium agent to whey protein, various additives must be added. The material becomes expensive, which is not preferable in terms of economy and flavor. In addition, a method of adding an aqueous protein solution to meat serving as a raw material to swell the tissue of the meat involves a large amount of water in the meat, which is not preferable in terms of hygiene.

On the other hand, meat products such as granular soy protein, powdered soy protein, gluten, egg white, skim milk powder, casein soda, acid casein, rennet casein, whey protein concentrate, whey protein isolate, lactalbumin, plasma protein, etc. Has been added to meat for the purpose of improving texture and yield. Of these,
Flavor, improved binding, the point of the effect of increasing the amount of milk-derived protein material, skim milk powder, casein soda, acid casein, rennet casein, whey protein concentrate, the use of whey protein isolate is preferred, Skim milk powder is most often used in terms of flavor. However, the emulsifying power is weaker than other materials, and sufficient elasticity and juicy feeling cannot be imparted to the obtained product.

[0004]

Under such circumstances, the present invention uses a cheap milk material instead of the conventional milk protein material, and has a good flavor, a moderate elasticity, and a juicy feeling. A main object is to provide a processed meat product that is rich and has a good yield and a method for producing the processed meat product.

[0005]

Means for Solving the Problems In view of the above-mentioned circumstances, the present inventors have conducted intensive studies and as a result, it has been found that when a processed meat product is prepared by adding a milk protein concentrate to meat, the flavor is good and moderate. It has been found that a processed meat product having excellent elasticity, rich in juicy feeling and good yield can be obtained, and has completed the present invention. The present invention relates to a processed meat product characterized by adding 0.5 to 30% by weight of a milk protein concentrate. The present invention also relates to a processed meat product characterized by adding an oil or fat to a solution obtained by dissolving a milk protein concentrate in water and adding an emulsified product obtained by emulsification. In addition, the present invention relates to a processed meat product to which a milk protein concentrate is dissolved in water so as to have a concentration of 3 to 15% by weight, and the resulting aqueous solution is added. The present invention also relates to a processed meat product wherein the added milk protein concentrate has a protein content of 50% or more. In addition, the present invention relates to a method for producing a processed meat product, which comprises adding and mixing a milk protein concentrate to meat, kneading, shaping, baking if necessary, and heating by heating. The present invention also discloses a method of dissolving a milk protein concentrate in water, adding fats and oils to this solution, adding and mixing the emulsified emulsion to meat, kneading and shaping, baking if necessary, and heating by steaming. And a method for producing a processed meat product.

[0006] The milk protein concentrate of the present invention is obtained by removing skim milk using a sterilizing membrane (Micro Filtration) or the like.
Diafiltration membrane (Dia Filtration) and ultrafiltration membrane (Ultra Fi
ltration) (retentate)
Is a powder obtained by sterilizing or sterilizing, concentrating and drying, and containing 50% or more of protein. In addition, the above-mentioned retentate, concentrate and the like are also used as milk protein concentrates if they are liquids containing 50% or more protein per solid content. Milk protein concentrates are generally prepared using MPC (Milk Prote
In the present invention, these are referred to as “MPC” or “MPC”.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The processed meat product of the present invention can be prepared by the following two methods. The first method is
MPC is dissolved in water (hereinafter, dissolving in water is referred to as reduction), fats and oils are added thereto to prepare an emulsified emulsion, and this is added to meat, mixed, kneaded, molded, and if necessary. A second method is a method of directly adding and mixing MPC to meat, kneading and shaping, baking if necessary, and then heating the meat by steaming. When an emulsion is prepared and added to meat, the emulsion is first prepared. The emulsion is prepared by dissolving MPC in water, adding fats and oils, and sufficiently emulsifying. Since the protein contained in the MPC is present by forming an aggregate by hydrophobic bonding, it is not easily dissolved only by dispersing in water and stirring. For this reason, when reducing MPC, it is preferable to perform homogeneous treatment at a uniform pressure of 300 kg / cm ² or more. By performing the homogenous treatment in this manner, the protein aggregates are loosened, the protein is uniformly dispersed in the aqueous solution, and the dispersed protein exhibits a hydrophobic effect and exhibits excellent emulsifying power. The thus obtained emulsion of MPC and fat is added to the raw meat. By adding an emulsion to meat to prepare a processed meat product, the outflow of fats and oils (hereinafter, referred to as drip) is suppressed by heating during the preparation process of the processed meat product, and the yield is improved. Also, when eaten, it has a moderate elasticity and is rich in juicy feeling. As described above, the MPC is subjected to the homogenous treatment, whereby the protein aggregates are loosened, exhibiting a hydrophobic effect, and at the same time, a micelle structure appears. With the appearance of the micelle structure, the micelles retain water in the meat, the yield is improved, and a product having moderate elasticity and rich in juicy feeling can be obtained.
When MPC is directly added to meat, other materials may be added after the MPC powder is added to the finely ground meat as a raw material, mixed and uniformly dispersed. By mixing the MPC powder added to the meat with the meat, as described above, the protein aggregates in the MPC are loosened and exhibit a hydrophobic action, and the fats and oils and proteins in the meat are emulsified. Therefore, the drip of the fats and oils due to heating is suppressed, and the appearance of the micelle structure improves the water retention.

Hereinafter, a method for preparing a processed meat product of the present invention will be specifically described. The processed meat product of the present invention also includes so-called prepared food prepared using minced meat, and includes hamburgers, meat dumplings, shumai, dumplings, Chinese buns (medium seeds), chicken nuggets, sausages, and the like. Can be. First, a method of preparing an emulsion and adding it to meat will be described. The preparation of the emulsion is performed using MP
C is reduced to 3 to 15%, and the homogeneous pressure is 300 kg / cm ²
The mixture is homogenized as described above, and emulsified by adding 50 to 80% by weight of fat and oil. The emulsification is performed using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 6000 to 10,000 rpm at 10 to 10 rpm.
Perform for 30 minutes. The emulsion used in the present invention can also be obtained by adding fats and oils to an MPC reduction solution that has not been homogenized and emulsifying the mixture under the above conditions using a TK homomixer. When preparing an emulsion, as the oils and fats that can be used, any of vegetable oils and fats such as soybean oil, palm oil, peanut oil, and rapeseed oil, and beef tallow, and animal fats and oils such as lard fat may be used. it can. Next, the raw meat is minced. Mincing of raw meat can be performed using choppers and silent cutters that are usually used when mincing meat. The size of minced meat can be 3 to 8 mm, depending on the target product The size may be adjusted appropriately. In addition, meat such as chicken, beef, and pork can be used as the raw material meat. To the minced raw meat, 5 to 20% by weight of the previously prepared emulsion is added. After thoroughly stirring the meat to which the emulsion has been added, add egg white as a binder, vegetables such as onions, green onions, carrots as auxiliary ingredients, flour and starches, bread crumbs, etc. And knead well to form. The kneading can be performed using a vertical or horizontal mixer usually used for kneading food. The molding may be performed in any shape. The meat product thus formed is baked and colored as required. In particular, it is preferable to impart a baked color to hamburgers, dumplings and the like. After roasting, heat to a center temperature of 80 or
Heat to above ℃. What does not need to be baked may be heated by the above method without baked.

In the method of adding MPC powder directly to meat, the raw meat minced as described above is added
C powder may be added and mixed. The amount of MPC added is 0.5 to 30% by weight, preferably 5 to 20% by weight based on the raw meat. If the added amount is less than 0.5%, fat in meat is not sufficiently emulsified and does not exhibit a water retention effect, which is not preferable. On the other hand, if it exceeds 30% by weight, the final product becomes too whitish, which is not preferable. In this manner, the meat to which MPC has been added is thoroughly kneaded, bridging components and the like are added in accordance with the intended final product, and further kneaded and formed in the same manner as described above, and then baked if necessary. Add color and cook with steam. The meat product thus obtained may be eaten as it is, or may be frozen by rapid freezing and then thawed in a microwave oven or an oven when eating.

[0010]

EXAMPLES The present invention will now be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 Production of hamburger; MPC as milk protein material
(MPC80, manufactured by DMV), skim milk powder, casein soda (S-3, manufactured by Taiyo Kagaku), WPC (AMP80,
A hamburger was prepared using AMPC. 30 parts of beef lean meat, 15 parts of pork lean and 10 parts of lard are minced with a chopper having a 5 mm diameter plate, and 20 parts of onion ground to 3 to 5 mm, 10 parts of bread crumbs, 6 parts of eggs, and 0 parts of salt .8
, 0.1 part of black pepper, 0.1 part of nutmeg, 3 parts of water and 5 parts of a milk protein material (to which the above four types are added) were added and kneaded with a Kenwood mixer for 120 seconds to prepare raw meat. . Each 100 g of the raw meat was weighed, formed into an oval mold, and sufficiently baked on both sides so as to obtain a preferable brown on both sides, and then heated by steaming until the internal temperature reached 80 ° C. to produce a hamburger steak. About the obtained hamburger, the measurement of the yield and the sensory evaluation were performed. The yield was expressed as a percentage of the weight of the product after firing with respect to the weight before firing. In the sensory evaluation, 10 expert panelists ate 10 g of each sample, and evaluated the flavor, elasticity, and juicy feeling by a rating method of -3 to 3, and indicated the average score. In addition, the test was performed by the t test. Table 1 shows the results
Shown in MPC was excellent as well as yield and sensory evaluation.

[0011]

[Table 1] ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━Sensory evaluation milk protein material yield (%) ────── ────────── Flavor Elasticity Scythe ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ a MPC 93bcd 2.2cd 1.8bd 2.1bcd b Skim milk powder 85cd * 2.1cd 0.3cd * 1.3c * c Casein sorter 89 * -1.4d * 2.0d 0.1d * d WPC 91 * 0.3 * 0.7 * 0.9 * ━━━━━━━━━ ━━━━━━━━━━━━━━━━━━━━━━ *; significant difference from a at 5% risk

[0012]

Example 2 Production of meat dumplings: In the same manner as in Example 1, as a milk protein material, MPC (ALAPRO, manufactured by Nippon Protein),
Skim milk powder, casein soda (S-3, manufactured by Taiyo Kagaku)
, WPI (Sanlac I-1, manufactured by Taiyo Kagaku) was used to produce meat dumplings. 17 parts of lard, 0.5 part of a milk protein material (each of the above four types is added) and 7 parts of water are mixed, heated to 50 ° C. to dissolve the lard, and the TK homomixer is used at 6500 rpm. The mixture was emulsified to obtain an emulsion. 40 parts of lean pork and 25 parts of chicken breast were minced with a chopper of 3 mm in diameter and 20 parts of green onion crushed to 3 mm.
25 parts of the emulsion, 10 parts of egg white and 0.5 part of salt were kneaded with a Kenwood mixer for 240 seconds to produce raw meat. 20 g of the raw meat was molded into a dumpling shape, and heated by steaming until the internal temperature reached 80 ° C. to obtain a meat dumpling. About the obtained meat dumpling, the yield and the crude fat content were measured, and the sensory evaluation was performed. The measurement of the yield and the sensory evaluation followed Example 1.
The crude fat content was measured by the Reese-Gottlieb method. 1 g of sample is accurately weighed, and 8 ml of 50% hydrochloric acid solution
And heated at 80 ° C. for 30 minutes to decompose the protein. 10 ml of ethyl alcohol, 25 m of ethyl ether
l, 25 ml of petroleum ether was added, and the mixture was sufficiently stirred to dissolve the fat portion in the ether layer, and then centrifuged (600 rpm).
Then, the ether portion of the supernatant was transferred to a weighing bottle, the ether portion was evaporated, and the amount of remaining fat was calculated as% per 1 g of the sample.
Indicated by Table 2 shows the results. MPC was excellent in yield, fat content and sensory evaluation.

[0013]

[Table 2] ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Milk protein material Yield Fat content Sensory evaluation (%) ( %) ──────────────── Flavor Elasticity Scythe feeling ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ━━━━━━ a MPC 85bcd 20bcd 2.3cd 1.9bd 1.8bcd b Skim milk powder 80 * 15cd * 1.7c * 0.6c * 0.9 * c 0.7 * 0.5 * ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ *; 5% risk factor for a There is significant difference

[0014]

Example 3 Production of frozen meat buns: 18 parts of raw shiitake mushrooms, 8 parts of boiled bamboo shoots, and 7 parts of green onions were minced into 3 mm square pieces, fried with 4 parts of oil, and cooled. Next, 35 parts of pork were minced with a chopper of 3 mm in grind, prepared and cooled 3.5 parts of vegetables and soy sauce, 1 part of salt, 0.5 part of pepper, 1.5 parts of sugar, 1.5 parts of sesame oil .5 copies,
20 parts of MPC (TMP; EMSER 736, manufactured by DMV) were added, and the mixture was kneaded with a Kenwood mixer for 300 seconds to produce a seed. 34 parts of soft flour and 15 parts of strong flour are mixed with 25 parts of water at 30 ° C and kneaded with a mixer at low speed for 150 seconds and at medium and high speed for 120 seconds. I let it. To the dough after the primary fermentation,
3.5 parts of lard, 20 parts of evaporated milk, 1.5 parts of dry yeast, 0.5 parts of baking powder, 0.5 parts of sweet
5 parts were added, and the mixture was further kneaded with a mixer at a low speed for 120 seconds and at a medium and high speed for 90 seconds, and subjected to secondary fermentation at a temperature of 30 ° C., a humidity of 80% and a bench time of 30 minutes. The dough after the secondary fermentation was degassed, then 40 g of the dough was weighed, stretched to an appropriate size, and 30 g of the previously prepared medium seeds.
Was wrapped and cooked for 7 minutes to prepare a meat bun. The obtained meatball was rapidly frozen at -25.degree. C. to obtain a frozen meatball.
According to the above materials and method, a frozen meat bun was prepared without adding MPC to the middle bun of the meat bun. Thawed soup prepared with the addition and no addition of MPC was thawed and cooked in a microwave oven. The following table shows the yield of this kind of meat bun, the state of water transfer to the dough, and the results of the sensory evaluation of the meat bun. The measurement of the yield of the middle bean paste was performed according to Example 1. The state of moisture transfer to the dough was evaluated by visually observing the cross section of the dough, and the evaluation criteria were +; moisture absorption of 1 mm or less, ++; moisture absorption of 1 mm or more and 3 mm or less, +++;
mm or more. Sensory evaluation was in accordance with Example 1. Table 3 shows the results. The MPC-added product was superior to the non-added product, as well as the yield, water transferability, and sensory evaluation.

[0015]

[Table 3] ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Sensory evaluation Milk protein material Yield Moisture transfer ─── ──────────── (%) condition Flavor Elasticity Scythe feeling ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ━━━━━━ a MPC added 87b + 1.8 1.9 b 2.2bb No MPC added 70 +++ 2.0 0.2 * 0.1 * ━━━━━━━━━━━━━━━━━━━━━━━━ ━━━━━━━━━━━ *; a is significantly different from a with a risk rate of 5%

[0016]

According to the present invention, MPC, which is a new milk material that replaces skim milk powder, is added to raw meat,
A processed meat product having good flavor, moderate elasticity, rich in juicy feeling, and good yield can be obtained.

Claims (7)

[Claims] 1. A processed meat product to which a milk protein concentrate is added in an amount of 0.5 to 30% by weight. 2. A processed meat product obtained by adding an oil or fat to an aqueous solution of a milk protein concentrate and emulsifying the resulting emulsion. 3. The processed meat product according to claim 1, wherein the milk protein concentrate has a protein content of 50% or more. 4. The processed meat product according to claim 2, wherein an aqueous solution obtained by dissolving 3 to 15% by weight of a milk protein concentrate in water is used. 5. The processed meat product according to claim 1, wherein the processed meat product is baked and heated by steaming. 6. A milk protein concentrate is dissolved in water, fats and oils are added to the solution, the emulsified emulsion is added to meat, kneaded, molded, and, if necessary, baked and steamed and heated. A method for producing a processed meat product, characterized in that: 7. A method for producing a processed meat product, comprising adding and mixing a milk protein concentrate to meat, kneading and shaping, baking if necessary, and heating by heating.